by Virginia Lasley 



Fragrant memories of the wild strawberries of childhood make them seem sweeter 

 than they really were. There are some of you, no doubt, who would like to have 

 "time turn backward in his flight" and gently lead you to the dewy meadows by the 

 cool shade of the woodside, that you might again, as carefree children, gather the coy 

 little wildings. However, the sweetest berries, except those of memory, are no longer 

 in the woods and meadows; they are in your garden. Gather them while you may for 

 eating, preserving, freezing; enjoy them now and later. Your enjoyment of these 

 delightful fruits is our concern and we hope that one of these yummy recipes will add 

 to that enjoyment. 



Strawberry-Mallow Pie 

 2 c. miniature marshmallows 

 1 c. water 



1 (3 oz.) pkge. strawberry flavor gelatin 

 1 (10 oz.) pkge. frozen strawberries 

 1 c. heavy cream, whipped 

 12 lady fingers, split 

 Sliced strawberries 



Combine V/i c. of marshmallows and 

 water in saucepan; heat, stirring con- 

 stantly, until mallows melt and mixture 



comes to just a boil. Pour over strawberry 

 gelatin in a medium sized bowl; mix until 

 dissolved. Add frozen berries, stirring 

 until fruit separates and mixture becomes 

 syrupy. Chill until mixture begins to 

 mound from spoon. Fold whipped cream 

 into the strawberry mixture. Line bottom 

 and sides of nine-inch pieplate with the 

 lady fingers; pour in strawberry filling; 

 chill until set. To serve, garnish with 

 sliced strawberries and reserved marsh- 

 mallows. Serves six. 



For a change of pace, try this delightful STRAWBERRY GELATIN SALAD 



1 (3 oz.) pkge. strawberry gelatin 

 1 (10 oz.) pkge. frozen berries 

 1 banana, mashed 



1 (8 oz.) carton commercial sour cream 

 3 A c. boiling water 

 1 (8V4 oz.) can crushed pineapple 

 (do not drain) 



Dissolve gelatin in boiling water. Cool; 

 then add slightly thawed berries and pine- 

 apple. Chill until thickness of honey. Stir 

 in mashed banana. Spoon half this mix- 

 ture into loafpan, spread sour cream 

 over this layer, and top with another layer 

 of gelatin mixture. Chill until firm. Serves 

 8 to 10. 



The following recipe was sent in by one of our good friends — but she neglected to 

 sign the note or put her name and address on the envelope. We'd like to thank her 

 for this favorite STRAWBERRY SYRUP. Try it, you'll like it! 



4 c. strawberries and 1 c. water. 



Bring to boil, reduce heat and cook 10 



minutes, exactly, no more. Strain through 



cheese cloth. 



Add 1 c. sugar to each cup juice. Cook 



over low heat, stirring until all sugar is 

 dissolved and until syrup comes to boil. 

 Allow to boil 2 minutes, no more. Skim 

 off froth, pour hot syrup into hot jars 

 and seal. 



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